Heart cakes - the aroma and taste of homemade cakes. The best recipes of heart cakes with sugar, poppy seeds, cinnamon and other

Heart cakes - the aroma and taste of homemade cakes. The best recipes of heart cakes with sugar, poppy seeds, cinnamon and other

Lush homemade heart cakes are very much loved by children, and not every adult will be able to refuse such baking. There are a lot of recipes for “hearts”, the basis of preparation is similar, but each recipe has its own nuances and subtleties.

Heart Rolls - General Principles

Mostly buns are made from yeast dough. To do this, the yeast is mixed with a small amount of sugar, flour and water or milk. Give brew. After adding the rest of the ingredients in the recipe. Flour and other dry ingredients are recommended to sift, margarine or butter to melt and cool.

Mixing all the necessary components, knead elastic dough, which take some time to “rest”. After dividing the dough in small pieces, each roll out a flat cake, sprinkle to taste with sugar, cinnamon, poppy seeds, crushed nuts and form hearts from the prepared dough.

Traditionally, heart buns are baked without a filling, but an exception can be made and any of the presented recipes can be adapted to your wishes. Grease the dough before forming the curd mass, jam, condensed milk.

1. Buns with sugar


For the test:

• yeast - 20 g;

• sugar - 3 teaspoons;

• egg - 2 pcs .;

• 230 g butter;

• 4 large spoons of milk;

• 10 g of salt;

• 450 g of flour.

For sprinkling:

• incomplete cup of sugar.

Cooking process:

1. In a bowl with slightly warmed water, pour in the yeast and sugar, stir well, leave under a towel for 30 minutes.

2. Break eggs into another container, mix them with a fork, pour in milk and a little melted, cooled butter, add some salt and mix well.

3. Pour the dissolved yeast into the egg-milk mixture, add flour, sift it a couple of times before, and knead the dough, again leave for half an hour.

4. Divide the dough into small balls, roll out.

5. Oil each cake, sprinkle them with sugar. 6. Wrap the flat cakes with a roll, pinch the edges well, fold them in half, connecting the edges.

7. In the middle of the rolled up rolls, make a small cut, form hearts.

8. Spread the buns on a baking tray lined with oiled parchment paper.

9. Preheat the oven to 180 degrees and place a sheet with buns, bake until golden brown.

10. Serve the ready buns in the form of hearts on the table, pre-cooled, with tea, milk or cocoa.

2. Muffins, hearts of puff yeast dough with poppy seeds and sugar


On puff pastry:

• flour - a little less than a kilogram;

• yeast - 2 tea spoons;

• milk - 1.5 cups;

• sugar - half a glass;

• 350 g margarine;

• on a pinch of salt and vanilla.

To lubricate the test formation:

• egg;

• a pinch of salt.

For sprinkling:

• 3 teaspoons of sugar and poppy.

Cooking process:

1. Knead puff pastry with yeast: Pour the yeast into a cup with warmed milk, stir well. In another bowl, mix the remaining dry ingredients. In a yeast mixture, put a piece of soft margarine, mix. Add flour and sugar with vanilla, knead the dough, put in a cup, cover with foil, put the mixture in the fridge for a few minutes. Roll out the remaining margarine under the sheet of parchment, form a rectangle out of it, put it in the fridge for a few minutes too. Remove the cooled dough from the fridge, roll it into a rectangular, not very thin cake, put a margarine rectangle on top, pinch it with the edges of the dough and roll it. Fold the dough rolled out with margarine and refrigerate again for a few minutes. Take out the rolled bed from the fridge and repeat the rolling with the margarine two more times.

2. Roll the puff pastry into a layer, cut it into 4 squares.

3. Whisk the egg with salt and whisk it and grease all the squares with it.

4. Sprinkle the squares with poppy seeds and sugar.

5. Roll each square into sausages. Fold them in half, make a cut in the middle, form hearts. 6. Grease the hearts with an egg, sprinkle with sugar and poppy seeds.

7. Put the finished products on a greased sheet, put in a hot oven and bake until light brown.

8. Cool before serving.

3. Heart-shaped buns with filling


On the dough:

• flour - 550 g;

• 2 chicken eggs;

• vanilla, salt - 10 g each;

• sugar - 120 g;

• margarine - 130 g;

• milk - 8 tbsp. spoons;

• Yeast - 2 small spoons.

For filling:

• granulated sugar - 350 g;

• 30 g of poppy and coconut chips.

For sprinkling:

• cinnamon - 20 g.

• a small amount of sunflower oil - to lubricate the test layers.

Cooking process:

1. Break eggs into a large container, mix them with a fork, add salt, vanilla, pour in warm milk, mix thoroughly.

2. Mix the yeast with flour, add it to the milk with eggs, cover with foil and let it stand for a little warm.

3. In the resulting yeast mixture, pour the margarine in a liquid form, stir, add more flour and knead the dough. Cover with foil and put in heat for another couple of hours.

4. Cut the dough into pieces.

5. Roll, oil.

6. Prepare the filling: mix sugar, poppy and coconut chips in a small cup.

7. Sprinkle the resulting filling with flat breads, roll them up and fold them in half, pinch the edges.

8. Make an incision in the middle of each roll, gently unfold, forming hearts.

9. Formed hearts smear with oil, sprinkle with cinnamon.

10. Spread the hearts on a sheet lined with parchment paper, let stand.

11. Place in a hot oven, bake for a little less than half an hour.

12. Serve chilled.

4. Heart-shaped buns on yogurt


For the test:

• pinch of vanilla;

• flour - 7 glasses;

• half a liter of yogurt;

• Baking soda, salt - on a pinch;

• sugar - 5 teaspoons;

• ghee - 200 g

For lubrication:

• Baked butter - a small piece.

For sprinkling:

• 125 g sugar.

Cooking process: 1. In a dry container, mix all the dry ingredients for the dough.

2. Pour in not very cold yogurt (you can kefir), mix well.

3. Melt the melted butter, cool and pour in to the resulting mass, knead the dough, cover with foil and put in heat for 40 minutes.

4. Cut the dough into pieces, roll out, brush with butter, sprinkle with sugar.

5. Roll the sausages.

6. Fold in half and cut a little in the middle, gently unfold, forming hearts.

7. Spread the products on a greased baking sheet and place in the oven, bake for half an hour.

8. Cool baked buns.

5. Heart cakes with cinnamon powder

Dough Ingredients:

• milk - 250 ml;

• yeast - 2 tea spoons;

• sugar - 130 g;

• flour - 12 tbsp. spoons;

• 2 chicken eggs;

• margarine - packaging floor.

For greasing and sprinkling of buns:

• 1 yolk.

• sugar - 125 g;

• Cinnamon - 1 teaspoon.

Cooking process:

1. In warm milk, dissolve the yeast, add sugar and flour (2 tablespoons), stir and leave for a few minutes.

2. In a separate cup, break the eggs, stir and pour into the milk with yeast, add all the flour, knead the dough.

3. Melt the margarine, cool and pour into the dough, knead thoroughly, cover with foil and allow to stand.

4. Sprinkle the table with flour and lay out the dough, a little namnite hands.

5. Cut the dough into small pieces, roll each flat cake.

6. Lubricate each layer with yolk, sprinkle with cinnamon and sugar, roll the sausage.

7. Fold the sausages in half and make an incision in the middle.

8. Carefully turn the seam down to form a heart.

9. Grease each heart again with yolk and sprinkle with sugar and cinnamon powder.

10. Spread on a sheet of parchment paper, place in a hot oven for 20 minutes.

11. Serve with milk.

6. Moscow heart cakes


For the test:

• wheat flour - 750 g;

• yeast - 2 tea spoons;

• sugar - 12 large spoons;

• a small piece of butter. For lubrication:

• 1 egg yolk.

For sprinkling:

• sugar - 3 teaspoons.

Cooking process:

1. Pour the flour (3 tablespoons), yeast into a deep container, mix, pour in 200 ml of warmed water, mix well with your hands. Cover with foil, allow the mass to foam.

2. Pour about 3 large spoons of sugar into a small cup, add half a glass of water, stir until dissolved, and pour into the yeast mass, add some more flour, knead with your hands and leave to rise under the film.

3. In a platter, rub the butter with the remaining sugar.

4. Put the butter and sugar in the dough and knead again with the hands first in the cup, and then on the table until it becomes elastic, put the dough and leave under the lid for half an hour.

5. Put the dough on the table, sprinkled with flour, cut into small pieces.

6. Roll into thin lozenges.

7. Roll the sausage, pinch the edges well.

8. Fold the sausages in half and cut them in the middle to form hearts.

9. All buns, hearts, place on a baking sheet, greased or lined with parchment, cover with a film and allow a little distance.

10. Lubricate the resulting product with yolk, sprinkle with sugar and place in a hot oven, bake until rosy color.

11. Serve for tea.

Heart Rolls - Tricks and Tips

• Be sure to grease the baking sheet with butter or use parchment to prevent the buns from burning.

• Since baking yeast dough slightly diverges, put buns on a baking tray at a distance from each other, then they will not stick together and get beautiful.

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